Smoked Pork with Fruity Sauce
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 250 grams Apricot (or yellow plums)
- 250 grams Plum (or red plums)
- 400 milliliters Beef broth
- 1 ⅕ kilograms Smoked pork chop
- freshly ground peppers
- salt
- 2 Tbsps vegetable oil
- 150 milliliters Red wine
- 3 sprigs fresh thyme
- 1 Tbsp butter
Preparation steps
1.
Rinse and halve fruit, pit and cut into wedges. Rinse and pat dry meat. Season with pepper. Heat oil in a pan and brown meat on all sides. Add half of fruit, broth, wine and thyme to meat and simmer, covered, for about 45 minutes. Remove meat from the pan and let rest. Strain sauce through a sieve, add butter and remaining fruits. Bring to a boil and simmer briefly, season with salt and pepper.
2.
Slice meat and arrange on plates. Drizzle with sauce and garnish with thyme sprigs. If desired, serve with potatoes.
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